Lunches for this next week set: Chorizo and Pepperoni Sheet Pan Pizza with some Mixed Veggies.
Lunches for this next week set: Chorizo and Pepperoni Sheet Pan Pizza with some Mixed Veggies.
by loki2002
3 Comments
ashtree35
Please post your recipe!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
loki2002
**For the Dough:**
1 1/4 cup warm water about 90-110 degrees
2 1/4 teaspoons Red Star Quick Rise Active Yeast 1 envelope
1/4 teaspoon sugar
3 tablespoon olive oil plus ¼ cup for the pan
3 1/2 – 4 cups unbleached all purpose flour
1 1/2 teaspoons Kosher salt
**For the Sauce:**
6 oz tomato paste (1 -6 oz can)
15 oz tomato sauce (1 – 15 oz can)
1-2 TBS oregano to taste
2 TBS Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ TBS garlic salt
¼ tsp freshly ground black pepper
1 tsp sugar
Brown Chorizo.
Preheat the oven to 525 degrees, making sure the bottom rack of your oven is set to its lowest level. (If your oven doesn’t go this high or you’re nervous baking at such a high temperature.
**Make the Dough:**
Warm the water (I do this by microwaving it for 30 seconds).
Dissolve the yeast and sugar in the water in a small mixing bowl or measuring cup. Proof the yeast until it is foamy, about 3-5 minutes.
In the bowl of a stand mixer with the dough attachment on, pour in the yeast mixture, salt, 3 tablespoons olive oil and 3 ½ cups of flour. Turn mixer on medium and mix until combined and no flour streaks remain (about 4 minutes). Slowly add in the additional ½ cup flour and mix for (about another 2 minutes). Remove the dough from the mixing bowl and transfer to a well-floured surface.
Knead by hand until smooth and elastic and form into a shape resembling a rectangle.
Coat a 13 x 18 inch sheet pan with ¼ cup olive oil.
Transfer dough into the oiled pan and cover with loosely with plastic wrap. Let rest until it has doubled in size (1 hour for the quick rise yeast, 2 hours for regular yeast).
After it has risen, punch down the dough and form it to fit the entire pan, edge-to-edge. Dimple the crust with your fingertips as you form into the pan and carefully prick carefully with a fork. If the dough is resistant to reach the corner, allow it to rest a few minutes and try again. Cover pan with the plastic wrap and allow it to rest another hour.
**Assemble:**
Spread prepared sauce on dough.
Lay pepperoni over sauce.
Spread cheese over pepperoni.
Scoop chorizo over cheese.
Add more cheese.
Place in oven and cook for 15-20 minutes.
Silly_Ruin_2618
Thanks for the recipe will probably do it later this week
3 Comments
Please post your recipe!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
**For the Dough:**
1 1/4 cup warm water about 90-110 degrees
2 1/4 teaspoons Red Star Quick Rise Active Yeast 1 envelope
1/4 teaspoon sugar
3 tablespoon olive oil plus ¼ cup for the pan
3 1/2 – 4 cups unbleached all purpose flour
1 1/2 teaspoons Kosher salt
**For the Sauce:**
6 oz tomato paste (1 -6 oz can)
15 oz tomato sauce (1 – 15 oz can)
1-2 TBS oregano to taste
2 TBS Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ TBS garlic salt
¼ tsp freshly ground black pepper
1 tsp sugar
Brown Chorizo.
Preheat the oven to 525 degrees, making sure the bottom rack of your oven is set to its lowest level. (If your oven doesn’t go this high or you’re nervous baking at such a high temperature.
**Make the Dough:**
Warm the water (I do this by microwaving it for 30 seconds).
Dissolve the yeast and sugar in the water in a small mixing bowl or measuring cup. Proof the yeast until it is foamy, about 3-5 minutes.
In the bowl of a stand mixer with the dough attachment on, pour in the yeast mixture, salt, 3 tablespoons olive oil and 3 ½ cups of flour. Turn mixer on medium and mix until combined and no flour streaks remain (about 4 minutes). Slowly add in the additional ½ cup flour and mix for (about another 2 minutes). Remove the dough from the mixing bowl and transfer to a well-floured surface.
Knead by hand until smooth and elastic and form into a shape resembling a rectangle.
Coat a 13 x 18 inch sheet pan with ¼ cup olive oil.
Transfer dough into the oiled pan and cover with loosely with plastic wrap. Let rest until it has doubled in size (1 hour for the quick rise yeast, 2 hours for regular yeast).
After it has risen, punch down the dough and form it to fit the entire pan, edge-to-edge. Dimple the crust with your fingertips as you form into the pan and carefully prick carefully with a fork. If the dough is resistant to reach the corner, allow it to rest a few minutes and try again. Cover pan with the plastic wrap and allow it to rest another hour.
**Assemble:**
Spread prepared sauce on dough.
Lay pepperoni over sauce.
Spread cheese over pepperoni.
Scoop chorizo over cheese.
Add more cheese.
Place in oven and cook for 15-20 minutes.
Thanks for the recipe will probably do it later this week